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Rough Start


For those of you that keg on a consistent basis, I’ve had a recurring issue that I just can’t figure out. We tapped our most recent batch of IPA about a week and a half ago and found it pretty disappointing.

The flavor was flat, the aftertaste was metallic – it tasted like all the materials were stale. I almost threw the entire batch out, but a few folks tried it last Monday and claimed I was exaggerating. I tried it that evening (after probably 4-5 pints had been poured from the keg) and tasted the same issues. Then I tried it once more last night, and it tastes terrific and very consistent with our previous batches. This is the second or third time I’ve had this happen – it’s not just beer in the line or trub from the bottom of the keg that’s creating these flavors. Any ideas?

5 thoughts on “Rough Start

  1. Have you guys had your water tested recently? If it’s not your equipment, then a metallic taste is usually contributed to whats in your water.

    An experiment you can try to eliminate your water as the source is to go out and pick up some big jugs of distilled water and use that to brew instead of tap water.

    Good luck, hope you guys figure out the cause.

  2. Not sure I can diagnose this, but I can say I’ve shared your experience on a few kegged batches. I’ve generally chalked it up to something in my tastebuds – but really can’t buy that since other beers taste just fine. And as you say, it’s often a remarkably quick turnaround for it to start tasting good… I dunno, check it in a few days and if it’s still good you might be ok and just need some aging, otherwise it’s probably bad and you just had a funny taste on the night it seemed ok. :)

    Is it just the IPA that has this problem?

  3. It sounds like your beer was immature. It was fermented completely, but still a little green. When I keg, I try to restrain myself and not drink it immediately. Some amount of cold conditioning can help to smooth the edges of the beer, also some malt flavors take awhile to show up.

  4. My questions would be: what kind of hops did you use? And, when did you brew it?

    I had a pale ale that pretty much sucked when I first popped it, but after it had hung around for a while, suddenly tasted really good. I’d say let them age longer than a week and a half in the keg. It seems like 3 weeks is the magic number for me.

    As far as the hops go, Ted and I had a conversation where we basically came to the conclusion that Kent Goldings kind of stink in general.

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